Chicken Chili Dry Recipe

 Chicken Chili Dry is a popular Indo-Chinese dish that brings together tender pieces of chicken with vibrant bell peppers and onions in a bold, spicy sauce. This restaurant-style recipe creates a dish where the chicken is perfectly coated in a thick, glossy sauce that clings to every piece, delivering intense flavors with each bite. Unlike the gravy version, this dry preparation focuses on well-coated ingredients with minimal sauce, making it perfect as an appetizer or side dish. The combination of soy sauce, chili sauce, and aromatic spices creates a complex flavor profile that is both spicy and savory, with a hint of sweetness. The dish gets its characteristic texture from the cornstarch coating on the chicken, which becomes crispy when fried and then absorbs the flavorful sauce beautifully.

Serves: 4-6 as an appetizer or 3-4 as a main dish

Ingredients

For the Chicken:

• 1 pound boneless chicken (cut into bite-sized strips)
• 2 tablespoons cornstarch
• 1 tablespoon all-purpose flour
• 1 teaspoon ginger-garlic paste
• 1 teaspoon red chili powder
• 1/2 teaspoon salt
• 1 egg, beaten
• 2 tablespoons vegetable oil (for marinating)

For the Sauce:

• 3 tablespoons soy sauce
• 2 tablespoons chili sauce
• 1 tablespoon tomato ketchup
• 1 tablespoon vinegar
• 1 teaspoon sugar
• 1/2 teaspoon black pepper powder
• 1/4 cup water or chicken stock

For Stir-Frying:

• 3 tablespoons vegetable oil
• 1 large onion, cut into thick strips
• 1 large bell pepper (green), cut into strips
• 1 large bell pepper (red), cut into strips
• 4-5 garlic cloves, minced
• 1 inch piece ginger, julienned
• 2-3 green chilies, slit lengthwise
• 2 spring onions, chopped (white and green parts separated)
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

Equipment Needed

You will need a large mixing bowl for marinating, a deep pan or wok for frying, a separate pan for stir-frying, measuring cups and spoons, a sharp knife, and a cutting board. A slotted spoon is helpful for removing the fried chicken from oil.

Preparation Steps

Step 1: Prepare and Marinate the Chicken Cut the chicken into uniform bite-sized strips, about 2 inches long and half an inch thick. In a large bowl, combine the chicken pieces with cornstarch, flour, ginger-garlic paste, red chili powder, salt, beaten egg, and 2 tablespoons of oil. Mix thoroughly until all pieces are well coated. Let the chicken marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator for better flavor.

Step 2: Prepare the Sauce In a small bowl, whisk together soy sauce, chili sauce, tomato ketchup, vinegar, sugar, black pepper powder, and water. Mix well until the sugar dissolves completely. Set this sauce aside. Having the sauce ready beforehand is crucial since the stir-frying process happens quickly.

Step 3: Prepare the Vegetables Cut the onion and bell peppers into thick strips, roughly the same size as the chicken pieces. This ensures even cooking and a professional appearance. Mince the garlic, julienne the ginger, and slit the green chilies lengthwise. Separate the white and green parts of the spring onions, chopping both finely.

Step 4: Fry the Chicken Heat oil in a deep pan or wok over medium-high heat. The oil should be hot enough that a small piece of chicken sizzles immediately when added. Carefully add the marinated chicken pieces in batches, avoiding overcrowding. Fry for 4-5 minutes until golden brown and crispy on the outside. Remove with a slotted spoon and drain on paper towels. The chicken should be cooked through and have a golden, crispy coating.

Step 5: Stir-Fry the Vegetables In a large wok or pan, heat 3 tablespoons of oil over high heat. Add the minced garlic, julienned ginger, and slit green chilies. Stir-fry for 30 seconds until fragrant. Add the white parts of spring onions and cook for another 30 seconds. Add the onion strips and stir-fry for 2 minutes until they begin to soften but still retain some crunch.

Step 6: Add Bell Peppers Add both green and red bell pepper strips to the pan. Stir-fry for 2-3 minutes until they are tender-crisp. The vegetables should be cooked but still have a slight bite to them. Overcooking will make them mushy and affect the final texture of the dish.

Step 7: Combine Chicken and Sauce Add the fried chicken pieces to the pan with the vegetables. Pour the prepared sauce over everything and toss quickly to coat all ingredients evenly. The sauce should coat everything nicely without being too wet or dry.

Step 8: Final Cooking Cook for 2-3 minutes, stirring constantly, until the sauce thickens and coats the chicken and vegetables. If the sauce seems too thin, add the cornstarch slurry gradually while stirring until you reach the desired consistency. The final dish should be glossy and well-coated but not swimming in sauce.

Step 9: Garnish and Serve Remove from heat and garnish with the green parts of spring onions. Serve immediately while hot for the best texture and flavor.

Serving Suggestions

Chicken Chili Dry is best served hot as an appetizer with toothpicks for easy eating. As a main dish, it pairs wonderfully with steamed rice, fried rice, or noodles. The dish also works well as part of a larger Indo-Chinese meal alongside other dishes like Manchurian or Hakka noodles. Serve with additional chili sauce on the side for those who prefer extra heat.

Storage and Reheating

Store leftovers in the refrigerator for up to 2 days in an airtight container. The dish is best enjoyed fresh, as reheating can make the chicken less crispy. If you must reheat, use a pan over medium heat rather than a microwave to help maintain some texture. Add a splash of water if the mixture seems too dry during reheating.

Variations and Customizations

You can substitute chicken with paneer, cauliflower, or shrimp for different versions. Adjust the spice level by increasing or decreasing the chili sauce and green chilies. For a sweeter version, add an extra teaspoon of sugar. Some people prefer adding a tablespoon of oyster sauce for extra umami flavor. You can also include other vegetables like baby corn or mushrooms for variety.

Tips for Perfect Results

The key to great Chicken Chili Dry is maintaining high heat throughout the cooking process. This ensures the vegetables retain their crunch and the chicken stays crispy. Do not skip the marinating time, as this helps the coating stick better and adds flavor. Make sure your oil is hot enough before frying the chicken to achieve the perfect crispy texture. Cut all ingredients uniformly for even cooking and professional presentation.

Spice Level and Adjustments

This recipe produces a medium-spicy dish. For a milder version, reduce the chili sauce and skip the green chilies. For extra heat, add more chili sauce or include some crushed red pepper flakes. The black pepper adds a different kind of heat that complements the chili sauce, so do not skip it even if you are reducing other spices.

Common Mistakes to Avoid

Avoid overcrowding the pan when frying chicken, as this lowers the oil temperature and results in soggy coating. Do not overcook the vegetables, as they should retain some crunch for the best texture. Make sure the sauce is well-mixed before adding it to prevent any lumps. Finally, serve immediately after cooking, as the dish loses its appeal when it sits and becomes soggy